6 heads	garlic
2 tablespoons	extra virgin olive oil
½ teaspoon	kosher salt
¼ teaspoon	ground white pepper
2	large egg yolks
2 tablespoons	lemon juice
1 teaspoon	kosher salt
½ teaspoon	ground white pepper
½ cup	extra virgin olive oil

1. Preheat oven to 325 degrees.
2. Cut off top third of each head of garlic.
3. Coat garlic with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Wrap garlic in foil. Roast for 1 hour until soft and golden brown.
5. Let cool.
6. Squeeze each head of garlic gently to release the flesh into a food processor.
7. Add the egg yolks, lemon juice, 1 teaspoon salt and ½ teaspoon pepper.
8. Puree on high speed.
9. Add ½ cup oil in a slow, steady stream and process until thick and smooth.